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Two Urban Licks Baked Macaroni and Cheese
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FROM THE MENU OF . . . TWO URBAN LICKS
820 Ralph McGill Blvd., Atlanta
404-522-4622
Q: I would love to see the recipe for macaroni and cheese from Two Urban Licks. It is amazing.
-- Carole Vandenberg, Watkinsville
A: What could be better than macaroni in a cheddar cheese sauce? How about macaroni in a sauce made with shallots, garlic, New York extra-sharp cheddar and cream? That's how chef Scott Serpas at Two Urban Licks makes his. "Actually, the thing about it is, it's real creamy, " Serpas says. "It coats the macaroni really well. And it's simple."
Hands on time: 20 minutes Total time: 45 minutes Serves: 15
Ingredients:
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1 pound dry macaroni
2 teaspoons olive oil
2 shallots, minced
1 large clove garlic, minced
2 cups half-and-half
1/2 cup heavy cream
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 egg, beaten
2 teaspoons kosher salt
5 cups grated New York cheddar cheese (about 1 1/4 pounds), divided
3 tablespoons chives, finely minced
Instructions:
Preheat oven to 350 degrees. Bring a large pot of water to boil and cook the macaroni according to package directions. Drain and set aside.
In a sauce pot, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half-and-half and cream and bring to a simmer.
Meanwhile, in a separate saute pan, melt the butter. Add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk the roux into the simmering cream. Add a little of the cream to the beaten egg, then stir the egg into the cream mixture.
Once the egg is fully cooked into the mixture, about 1 minute, remove from heat, add the salt and fold in 2 cups grated cheese. Fold in the macaroni along with an additional 2 cups cheese and the chives. Transfer to a buttered 9-inch- square baking dish. Top with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes.
In a sauce pot, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half-and-half and cream and bring to a simmer.
Meanwhile, in a separate saute pan, melt the butter. Add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk the roux into the simmering cream. Add a little of the cream to the beaten egg, then stir the egg into the cream mixture.
Once the egg is fully cooked into the mixture, about 1 minute, remove from heat, add the salt and fold in 2 cups grated cheese. Fold in the macaroni along with an additional 2 cups cheese and the chives. Transfer to a buttered 9-inch- square baking dish. Top with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes.
Notes:
Chef Scott Serpas serves this rich, creamy side dish with his fork-tender pork shoulder entree. He occasionally likes to "zing it up" by adding a few splashes of Tabasco sauce when he folds in the chives.
Nutrition:
Per serving: 363 calories (percent of calories from fat, 55), 15 grams protein, 26 grams carbohydrates, 1 gram fiber, 22 grams fat (13 grams saturated), 79 milligrams cholesterol, 523 milligrams sodium.
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